Presents recipes for more than 200 authentic Mexican dishes, as well as introducing the major components of Mexican foodYOU MAKE those Classic Mexican Fried Beans (page 237) from a long- simmered pot offrijoles negros, save the extra broth for a batch of Black Bean Rice. It offers an earthier flavor that goes well with dishes like seared Chipotle Shrimp (pageanbsp;...
|Title||:||Rick Bayless Mexican Kitchen|
|Author||:||Rick Bayless, Deann Groen Bayless, JeanMarie Brownson|
|Publisher||:||Simon and Schuster - 1996-10-21|